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5.0 from 9 votes

7 Layer Dip

The BEST 7 Layer Dip is layered with beans, cheese, guacamole, salsa and fajita seasoned peppers and onions, for a flavorful dip that will have you grabbing for the chips over and over again! This recipe is easy to make in 20 minutes, and can be prepped ahead of time, making it the perfect party appetizer!

Prep Time
12 mins
Cook Time
12 mins
Total Time
20 mins
Servings: 12 people
Calories: 370 kcal
Course: Appetizer , Snacks
Cuisine: Mexican , Tex-Mex

Ingredients

  • 1 tablespoon olive oil
  • 2 cups diced bell peppers red, green or a combination
  • 1 cup diced red onion
  • 4 tablespoons fajita seasoning divided - click link for recipe
  • 8 ounces cream cheese softened
  • ½ cup sour cream
  • 16 ounces refried beans
  • 12 ounces guacamole
  • 16 ounces chunky salsa drained
  • 2 cups Cabot 4 Cheese Mexican Shredded Cheese
  • ½ cup Sliced Jalapenos fresh or pickled
For Serving
  • 10 ounce bag tortilla chips for dipping

Instructions

    Cup of Yum
  1. Heat the olive oil in a large skillet on the stove over medium-high heat.
  2. Add the diced bell peppers and onions to the skillet and cook for 4 minutes.
  3. Add 2 tablespoons of fajita seasoning to the skillet and continue cooking for an additional 4-6 minutes, then set the fajita veggies aside.
  4. In a medium bowl, combine the cream cheese, sour cream and remaining 2 tablespoons fajita seasoning. Set aside.
  5. Spread the refried beans in the bottom of a 9" x 13" casserole dish, large bowl or trifle dish.
  6. Top with the cream cheese mixture, the fajita veggies, then the guacamole.
  7. Drain the salsa using a fine mesh strainer, then spoon it over the guacamole.
  8. Top the dish with the shredded Mexican cheese and sliced jalapenos.
  9. Serve with tortilla chips for dipping.

Notes

  • Be sure to soften the cream cheese before making the dip, either by leaving it on the counter at room temperature for 30 minutes, or microwaving it for 30 seconds.
  • Be sure to drain the salsa before adding it to the dip. Using a fine mesh strainer means that only the thinnest liquid will drain out of the salsa, and if you’re using chunky salsa, as recommend, only a small amount of liquid will drain out. This will prevent the salsa from running into the layers below it.
  • Make the dip up to 2 days in advance. Cover and store it in the refrigerator until you’re ready to serve it.
  • This dip is vegetarian using the ingredients shown in the blog post. Always be sure to use vegetarian refried beans if you’re making the dip vegetarian.
  • This recipe is gluten free using the ingredients shown in the blog post. If purchasing premade fajita seasoning, always check the label to make sure it’s gluten free. While most major brands of refried beans are also gluten free, it never hurts to check the label to make sure!
  • This dip is mild to medium in spice, but to make it less spicy, omit the sliced jalapenos on top and replace it with a layer of shredded lettuce. Also, be sure to use mild salsa.
  • To make this dip more spicy, use a hot salsa. Add 1-2 teaspoons of your favorite hot sauce to the cream cheese mixture. Replace the Mexican Cheese Blend with Cabot’s Fiery Jack Cheese, a combination of Habanero Cheddar and Monterey Jack cheese that is seriously spicy and seriously delicious!

Nutrition Information

Calories 370kcal (19%) Carbohydrates 30g (10%) Protein 11g (22%) Fat 24g (37%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Cholesterol 42mg (14%) Sodium 789mg (33%) Potassium 412mg (12%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 1588mg (32%) Vitamin C 41mg (46%) Calcium 208mg (21%) Iron 1mg (6%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 370

% Daily Value*

Calories 370kcal 19%
Carbohydrates 30g 10%
Protein 11g 22%
Fat 24g 37%
Saturated Fat 9g 45%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 9g 45%
Cholesterol 42mg 14%
Sodium 789mg 33%
Potassium 412mg 9%
Fiber 6g 24%
Sugar 6g 12%
Vitamin A 1588mg 32%
Vitamin C 41mg 46%
Calcium 208mg 21%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.